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Yoghurt, to my mind, is about the biggest rort going. Don’t get me wrong, I love it, and eat it almost every day for breakfast. But until I lived in Phnom Penh I had no idea how easy it is to make. It is seriously easy. So my question is, if you can buy milk in the supermarket for as little as $1.00 for a litre, why is a litre of no-added-sugar, natural yoghurt upward of $6.00? Continue reading “Make your own yoghurt”→

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Oh the little happy dance I did when I found out that a very exciting new butcher was to open in my neighbourhood … Not that there is any shortage of purveyors of meaty wares where I live – there is an abundance of supermarkets, large and small, as well as stand-alone butchers, but it isn’t quantity that I’m after, it’s quality. Continue reading “Meatsmith country terrine”→

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Quinoa, I think, has done well to go from seemingly nowhere, straight to superfood status, totally bypassing the stigma of being hippie food. Other things, like yoga for example, took a long time to evolve from being an activity for new-agers to being an utterly normal – clichéd, even – thing to do. Continue reading “Quinoa salad with mushrooms, kale and balsamic tomatoes”→

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While the exact origin of the Reuben sandwich is uncertain, different accounts put its genesis at somewhere between 1914 and 1926. Now that’s a sandwich with staying power. This American deli classic made its way onto menus and into the vocabulary of Australia’s sandwich-eating Continue reading “The rise of the Reuben”→